1 cup eggplant
4 tablespoons olive oil — (vigin)
1 clove garlic or 1/4 t, garlic powder — chopped if fresh
1/2 cup tomato sauce
8 eggs
1/2 teaspoon seasoned salt
1/2 cup cheddar cheese — grated
Peel eggplant and cut into small cubes. Soak cubes in bowl of cold water for 1/2 hour. Remove, drain and dry well. Heat 3 T. olive oil in skillet the add eggplant. Saute eggplant until it begins to brown. Add tomato sauce then set pan aside. Heat remaining olive oil (1T.) in large skillet. Add eggs and cheese. Cook over low heat until they set. Spoon eggplant mixture onto center of eggs and fold over for omelet.